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Food Insider

Revolut plans its own network of airport lounges from 2027

Belinda Borg August 14, 2026 10:33

Das Finanztechnologie-Unternehmen Revolut hat den Einstieg in den physischen Betrieb von Flughafen-Lounges angekündigt. Die Kooperation mit der international agierenden Plaza Premium Group sieht den Aufbau eigener Marken-Aufenthaltsräume an europäischen Drehkreuzen vor. Die erste Einrichtung dieser Art, die sogenannte CPH Revolut Lounge, soll im Jahr 2027 am Flughafen Kopenhagen in Dänemark eröffnet werden. Das Unternehmen beabsichtigt damit, seine Angebotspalette über reine Finanz- und App-Dienstleistungen hinaus im physischen Reise- und Lifestyle-Sektor auszuweiten. Mit der Bereitstellung exklusiver Infrastruktur an Flughäfen positioniert sich der Dienstleister in einem Marktsegment, das bisher im Wesentlichen von etablierten Kreditkartenanbietern wie American Express dominiert wird. Der Schritt markiert einen strukturellen Wandel für das Unternehmen, das bislang ausschließlich auf digitale Interaktionen über mobile Endgeräte gesetzt hatte. Kooperation mit der Plaza Premium Group und operative Umsetzung Für die operative Umsetzung des Vorhabens greift Revolut auf die Infrastruktur und das Betriebs-Know-how der Plaza Premium Group zurück. Das in Hongkong ansässige Unternehmen gilt als einer der größten unabhängigen Betreiber von Flughafen-Lounges weltweit und unterhält ein Netzwerk an etwa 600 Standorten in über 150 Ländern. Unter Marken wie Plaza Premium Lounge oder Luxxlounge bietet die Gruppe Dienstleistungen für Fluggesellschaften, Finanzinstitute und Allianzen an. Durch die Partnerschaft mietet Revolut die betriebliche Fachexpertise für die Bewirtung und den Gästeservice an, statt eine eigene Hospitality-Sparte von Grund auf aufzubauen. Plaza Premium agiert dabei sowohl als operative Kraft als auch als Investitionspartner. Nach Angaben der Beteiligten soll die Anlage am Flughafen Kopenhagen die größte gemeinsam genutzte Lounge im Schengen-Bereich des Flughafens werden. Hadi Nasrallah, Direktor der Entwicklungssparte bei

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Regional cultural program in Lower Austria: Show gardens host a themed day about useful plants

Belinda Borg August 14, 2026 04:02

On August 15, 2026, numerous partner businesses of the "Nature in the Garden" initiative throughout Lower Austria will host a themed day dedicated to the use and cultivation of herbs. The participating show gardens will offer visitors a diverse program of guided tours, workshops, and hands-on activities. The events will be spread across various districts of the province and will cover aspects such as cultivation, drying, and the use of plant extracts in the home and kitchen. The individual gardens will have different focuses. For example, the Kittenberger Adventure Gardens in the Krems district will offer a program including a traditional herb blessing, while the Arche Noah Show Garden in Schiltern will offer special themed tours. In the Zwettl district, the Sonnentor Adventure Garden will offer tours on cultivating tea herbs, and at Schloss Hof in the Gänserndorf district, practical instructions on harvesting and preserving herbs will be the main focus. Similar events and workshops will also take place in the Scheibbs, Hollabrunn, St. Pölten, and Baden districts. The state program is using the initiative to promote local gardening culture and encourage citizens to cultivate a variety of useful plants in their own gardens. Governor Johanna Mikl-Leitner emphasized the importance of useful plants for shaping living spaces in communities. Beyond the open days themselves, the organization provides accompanying informational materials and digital overviews in the Lower Austrian events calendar to further promote the use of regional plant varieties. Critical observers of regional cultural and tourism initiatives point out that such themed days, in addition to their educational mission, also fulfill an important economic function for participating businesses and restaurants in rural areas. The combination of educational programs and public events is intended to...

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Change in catering concept: KLM introduces paid in-flight service on European flights

Amely Mizzi August 13, 2026 07:03

Dutch airline KLM is changing its catering concept in Economy Class on its European short- and medium-haul flights. Starting in October, the airline will introduce a system called "Grand Café KLM," allowing passengers to pre-order meals for a fee or purchase them during the flight using a boarding pass. The menu for pre-ordering includes cold dishes such as poké bowls and Caesar salads. Standard beverages like coffee, tea, water, and orange juice, as well as the traditional stroopwafel, remain included in the ticket price. The change was preceded by several phases of testing on selected European routes. During these trials, the airline evaluated both passenger acceptance and the logistical processes for cabin crew. This decision aligns with an industry-wide trend in European air travel, where traditional network carriers are gradually reducing their previously included in-flight service and replacing it with paid dining options to generate additional revenue in competition with low-cost carriers. The new in-flight service model is also facing criticism from consumer protection organizations and passenger associations. While the airline emphasizes a wider selection for passengers, the move effectively devalues ​​the regular economy fare, as full meals now have to be paid for separately. Furthermore, the change in in-flight service places new demands on cabin crew, who now have to handle more sales processes and billing during flight operations. For the airline, in addition to the direct revenue from food sales, logistical savings in catering planning are a key focus. Pre-orders allow for more precise calculation of the quantities to be carried, which simplifies storage on board. Whether the concept will be well-received by passengers in the long run remains to be seen.

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Culinary Nights in Carinthia: Gastronomic event in the Millstätter See and Bad Kleinkirchheim region

Jan Gruber August 13, 2026 05:09

From September 18 to October 10, 2026, the Millstätter See – Bad Kleinkirchheim – Nockberge tourism region will host its "Culinary Nights." Over four weekends, 13 regional hotels and restaurants will offer 23 themed evenings focusing on local products and traditional recipes. The program ranges from multi-course dinners to guided culinary hikes. According to the organizers, the ingredients are sourced from 23 regional producers certified with the AMA Genussregion (AMA Culinary Region) seal of approval. The opening event on September 18 will be a multi-course culinary hike visiting four different establishments in Bad Kleinkirchheim. On the following weekends, the restaurants will explore various themes, including regional game and fish, local grains and vegetables, and smoked and cured meat specialties. The price for each themed evening is €89 per person, while the opening tour costs €99. The event series is complemented by Saturday food markets and special catering offers at two mountain restaurants in the Nock Mountains. Tourism observers and industry representatives consider the promotion of regional food products an integral part of managing occupancy rates during the alpine off-season. Events of this kind aim to bridge the gap between the summer and winter seasons and improve business utilization in the autumn. At the same time, participation requires increased logistical and personnel efforts from restaurateurs in procuring certified ingredients from the immediate vicinity, which is reflected in the corresponding menu prices. The combination of gastronomy and regional production is considered an established economic factor in Carinthia for strengthening agricultural supply chains. However, industry experts critically note that the focus on high-priced menu offerings...

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Event series in the gastronomy sector: McDonald's Austria launches music events in its branches

Belinda Borg August 10, 2026 14:07

The fast-food chain McDonald's Austria has launched a new event series called "Mäcci Summer Beats." At the initial events in Vienna, including those at the branches on Taborstrasse and Mariahilfer Strasse, the company featured live DJ performances, exclusive merchandise, and special food offers. According to the company, around 400 guests attended the launch events. The concept envisions expanding the campaign to other select locations throughout Austria. In addition to evening events for nighttime patrons, the program also includes morning sessions. The event series is being organized in collaboration with the agency Bonds&Beyond. The aim of the format is to establish the restaurants as social hubs beyond simply selling food, specifically targeting younger demographics. Reka Vass, Head of Marketing at McDonald's Austria, explains the initiative as stemming from the growing demand for shared experiences in urban spaces. The integration of music and limited-edition products reflects current marketing trends, which increasingly focus on linking branded products with lifestyle elements. This initiative aligns with a general trend within the fast-food industry to enhance its branches through experiential marketing. Given the intense competition in the fast-food sector, large chains are increasingly attempting to strengthen brand loyalty through physical events, building upon social media channels like TikTok and Instagram. Similar concepts involving limited-edition merchandise collections and collaborations with the entertainment industry have already been tested by competitors in international markets. Critics from consumer protection and market research indicate that such events primarily serve to increase purchase frequency among younger customers and generate data for digital marketing channels.

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Menu offering in the premium segment: Discover Airlines collaborates with Michelin-starred chef Egor Hopp

Amely Mizzi August 10, 2026 11:05

Discover Airlines, part of the Lufthansa Group, is introducing new menu options in Business Class on its short- and long-haul flights from its hubs in Frankfurt and Munich. The leisure airline announced that the recipes were created by Düsseldorf-based Michelin-starred chef Egor Hopp, whose culinary concept combines French cooking techniques with influences from Kazakh cuisine. The contractual agreement between the airline and the chef is for a period of one year. The introduction of the new in-flight menu is part of regular adjustments to catering in the premium segment, which airlines use to differentiate their offerings from competitors. The Business Class passenger segment is considered high-margin on long-haul tourist flights and feeder flights, making in-flight catering a key tool for customer retention. Hopp runs the Michelin-starred restaurant "Das Bistro" in Düsseldorf and has developed dishes for in-flight catering that are adapted to the physical conditions in the cabin, such as altered taste perception due to reduced cabin pressure. Providing upscale dining on flights requires elaborate production processes from catering partners like LSG Sky Chefs or Gate Gourmet. Meals must be pre-prepared in large kitchens, delivered chilled to the aircraft, and reheated by cabin crew in the passenger cabin before serving. This necessitates strict recipe specifications, as the texture and moisture content of the ingredients can be affected by reheating in the aircraft galleys. Industry critics note that collaborations with celebrity chefs by leisure airlines primarily serve as a marketing tool to justify higher ticket prices in the business class segment. In practice, this depends on...

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Regional menu on board: Tuifly expands its offerings to include Frankfurter Kranz cake

Stephen Steiner August 10, 2026 05:07

German leisure airline Tuifly is continuing its initiative to offer regional menu options on selected flights. Passengers on flights departing from Frankfurt Airport will now have access to a version of the Frankfurter Kranz cake adapted for air travel. The cake was developed in collaboration with catering and bakery partner CGC Grothe. To minimize risks for passengers with nut allergies, the topping differs from the traditional original: instead of the usual hazelnut or walnut brittle, fine pastry pieces, known as paillettes feuilletines, are used. The introduction of this classic cake marks the third product in the airline's series of regional menu options. Previous offerings included Hanoverian currywurst on flights departing from the Lower Saxon capital and Swabian Maultaschen (filled pasta pockets) on flights from Stuttgart. Munich Airport is slated to be the next location for this concept. The company has not yet announced which traditional Bavarian dish will be featured on the menu there. The inclusion of regional dishes aligns with the efforts of many leisure airlines to personalize their paid onboard offerings. In the medium-haul tourist segment, airlines are seeking to generate additional revenue per passenger through paid meals and beverages. While full-service airlines often include catering in the ticket price, leisure carriers are increasingly relying on pre-sales or the sale of in-flight items directly during the flight to secure additional revenue. Industry observers point out that providing fresh or complex baked goods in onboard catering places significant demands on logistics and the cold chain. The quality and presentation of food in the cabin depend heavily on the heating and storage capabilities of the aircraft galleys. Adjustments

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Show, entertainment and culinary delights at the Mirage in Vienna: Sixx Paxx

Jan Gruber August 7, 2026 13:35

The Mirage event theater in Vienna's Prater amusement park presents the guest performance show Sixx Paxx, a combination of acrobatics, dance, song, and gastronomy. The concept is aimed at an audience that appreciates a multi-hour stage show alongside a perfectly coordinated multi-course meal. The production focuses on meticulously planned choreography and musical performances, while the theater's culinary team provides the perfect accompaniment. A closer look at the event reveals a sophisticated interplay of entertainment and gastronomy, but also highlights the challenges involved in coordinating stage performances and service operations in a large event hall. The ambiance and spatial conditions at the Mirage: The Mirage mirrored tent, located in Vienna's Prater, offers a unique historical and functional backdrop for dinner show formats. The tent's architecture, with its wooden elements, mirrored surfaces, and central focus on the main stage, creates an intimate atmosphere. The tables are arranged in a semicircle around the performance area, giving most guests an unobstructed view of the action, although slight obstructions to the view may occur in the back rows or at the sides, depending on the stage setup. The acoustics in the room are carefully calibrated to the musical and vocal performances of the show. The volume is kept high during the performance phases, which matches the dynamics of the dance numbers, but largely prevents conversation at the tables during these segments. The lighting and atmosphere change synchronously with the individual sections of the performance, effectively highlighting the performers. The artistic program and design of the show: The Sixx Paxx troupe presents a program comprised of elements

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Renovation at Paris-CDG airport: Air France opens revamped First Class lounge

Jan Gruber July 22, 2026 04:05

French airline Air France has completed the renovation of its "La Première" lounge in Terminal 2E at Paris-Charles de Gaulle Airport. The facility, designed for first-class passengers, now covers an area of ​​over 1.000 square meters. This upgrade is part of the efforts by European network carriers to keep pace with international competitors such as Lufthansa and Middle Eastern airlines in the highly competitive premium segment. The spatial concept for the Paris location was developed in collaboration with the agency MARKS Brandimage. For the dining area of ​​the lounge, the airline is partnering with Alain Ducasse's catering company, which is responsible for the food offerings. The wine selection is curated by Xavier Thuizat, the airline's head sommelier. In addition to the restaurant area, the lounge offers workspaces, quiet cabins, and a Sisley wellness area, which has been expanded to include a second treatment room. The furnishings include pieces by designer Pierre Paulin. For the entrance area, the company commissioned perfumer Francis Kurkdjian to develop a unique room fragrance. In addition to the general lounge area, Air France has been marketing separate, 45-square-meter private suites since summer 2024. A total of three of these units are available, two of which can be connected if needed. The suites include a bedroom, a bathroom, and a living area and are aimed at passengers willing to pay extra for additional privacy on the ground. Furthermore, the airline integrates artworks that change every six months into the concept, beginning with a sculpture by the artist Jean-Michel Othoniel. Industry analysts view the investments in such a concept as a positive sign.

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Publication of the White Wine Guide Austria 2026: Ratings and awards for Austrian viticulture

Belinda Borg July 15, 2026 13:08

The new White Wine Guide Austria 2026, published by Medianet Verlag, offers a 308-page overview of the current structure and quality of the Austrian white wine sector. Under the direction of wine academic Johannes Fiala and sommelier Adi Schmid, a panel of experts evaluated over 500 wines, including classic white wines, rosé, orange, and sparkling wines, as well as non-alcoholic options from Austrian wineries. The handbook serves as a guide for the restaurant and wine retail sectors, while also reflecting the challenges facing winemakers in light of fluctuating weather conditions and changing consumer habits. Among the individual wines, a Riesling from the Wachau region stood out. The Wachau DAC Riesling Smaragd Ried Steinporz 2025 from the Franz Hirtzberger winery in Spitz received the highest rating in the current edition, with 98,8 out of 100 points. Closely following were two Styrian wines: the 2023 Sauvignon Blanc Ried Grubthal from Weingut Muster.Gamlitz with 98,7 points, and the 2024 Chardonnay Ried Hiritsch Hube from Bernd Stelzl in Leutschach with 98,6 points. These results underscore the continued dominance of established wine regions like the Wachau and Southern Styria in the premium segment of the Austrian market. Weingut Kodolitsch from Southern Styria was awarded "White Winery of the Year," having placed four wines in the top 50. Weingut Franz Hirtzberger and Weingut Schloss Gobelsburg from the Kamptal followed in the rankings. In the sparkling wine category, Weingut Zuschmann-Schöfmann from the Weinviertel defended its title as "Sparkling Winery of the Year" with four wines among the top ten, followed by the Kamptal wineries Schloss Gobelsburg and Steininger. In addition to the classic sparkling wines...

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